AMISH ONION FRITTERS

Directions

1. Prepare the Batter: In a large mixing bowl, combine the flour, cornmeal, baking powder, sugar, salt, black pepper, paprika, garlic powder, and onion powder. Whisk together until well combined.
2. Combine Wet Ingredients: In a separate bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Add Onions: Gently fold the thinly sliced onions and chopped parsley (if using) into the batter until the onions are evenly coated.
4. Heat the Oil: Heat about 1/4 inch of vegetable oil in a large skillet or frying pan over medium heat. The oil should be hot but not smoking.
5. Fry the Fritters: Drop spoonfuls of the onion batter into the hot oil, flattening them slightly with the back of the spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
6. Drain and Serve: Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Serve hot, with your favorite dipping sauce if desired.

Tips and Notes

• Onion Slicing: For best results, slice the onions very thinly to ensure they cook through and blend well with the batter.
• Batter Consistency: If the batter is too thick, add a little more milk. If it’s too thin, add a bit more flour.
• Crispier Fritters: For extra crispy fritters, add a tablespoon of cornstarch to the batter.
• Flavor Boost: Mix in a teaspoon of Worcestershire sauce or soy sauce to the batter for added depth of flavor.

Recipe Variations

• Cheesy Onion Fritters: Add 1/2 cup of shredded cheese (cheddar, mozzarella, or Parmesan) to the batter for a rich, cheesy flavor.
• Spicy Onion Fritters: Mix in a finely chopped jalapeño or a pinch of cayenne pepper for a spicy kick.
• Herb Infusion: Swap out parsley for other fresh herbs like dill, chives, or cilantro to change the flavor profile.

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fritters in a 350°F (175°C) oven for about 10 minutes, or until heated through. Alternatively, reheat in a skillet over medium heat until crispy.